Typically I play softball year-round and only have a few days to myself during the year between work and my social life outside of softball. This year, after my summer league was over, I decided to take a break from softball, and actually have a few months to get my life together. The past two weekends have been wonderful! I’ve been able to hang out with my friends without dreading playing in a Sunday game with a possible hangover. I’ve been able to just lay in bed all day because that’s what I wanted to do and had absolutely nothing else to do. And most importantly, I’ve been able to cook and enjoy food again. With my newly freed up time, I’ve gone out to some local spots in Baltimore to try new things and get my fix for some favorites. On Friday, I went to one of my area faves, Blue Hill Tavern. It’s a bit of a neighborhood gem that’s becoming more and more popular as time goes on and with good reason. It was there where I first had sous vide pork belly and they later broke my heart by letting me know that its seasonal. I just wasn’t sure how that could be the case…bacon and ham aren’t seasonal. Get with it! Anyway, I met some friends at BHT so they could treat me to a belated birthday dinner. I always start my meal off with the calamari salad. Blue Hill Tavern, by far, has the best calamari that I’ve ever had…EVER! The good thing about this place is that their happy hour is pretty sweet too! It’s from 4pm-7pm with half off appetizers and drinks, along with other specials.
Moving along, I always try to get something new in addition to my calamari. I wasn’t feeling too hot, so I was looking for something that was light and not too risky. I was already pushing it with the calamari. I decided to try the menu option of “watermelon”. That’s just how it was listed on the menu. Then the description goes on to let you know that this aint your average watermelon. In fact its, compressed watermelon layered with walnut-honey chutney, goat cheese and mache, topped with a walnut vinaigrette. Now in case you were wondering was mache is (no worries, I just found out too), it’s a really mild type of lettuce and sometimes is referred to as lamb lettuce.
If I had to rank all of the menu items that I’ve had from BHT, it would go just like this… 1. Sous-vide pork belly, 2. Calamari Salad and 3. “Watermelon”. I have this newfound obsession with goat cheeses, but never imagined eating it with watermelon. The watermelon was extra sweet and the cheese was so creamy with a little bit of bite. My mouth is watering just thinking about it as I type this. Although, the chutney wasn’t as good as I imagined it to be…it really wasn’t sweet, the watermelon itself compensated for the lack there. After the calamari, watermelon and a few rounds of Blue Hill Mojitos, the post-birthday celebration came to an end leaving us all in anticipation for the next occasion to meet back at Blue Hill. More importantly, I’m in anticipation for the Fall so I can rustle me up a few plates of that pork belly!